Description
Delight in this traditional Polish Mushroom Soup, a creamy and savory dish made with a blend of wild and fresh mushrooms, aromatic vegetables, and fresh herbs. Perfectly suited for festive occasions like Christmas Eve or a comforting family meal, this soup features a rich broth thickened with sour cream for a luscious finish.
Ingredients
Scale
Mushrooms
- 1 oz dried porcini mushrooms
- 8 oz fresh mushrooms (such as cremini or white button), sliced
Vegetables
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
Broth & Seasonings
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 6 cups vegetable or beef broth
- 2 bay leaves
- 1/2 tsp dried marjoram
- 1/2 tsp black pepper
- 1/4 tsp salt (or to taste)
Thickening & Garnish
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
- 2 tbsp chopped fresh dill or parsley
Instructions
- Soak Porcini Mushrooms: Place the dried porcini mushrooms in a bowl and cover with 2 cups of hot water. Let them soak for 30 minutes to rehydrate. Once ready, strain the mushrooms through a fine mesh sieve, reserving the soaking liquid. Roughly chop the rehydrated mushrooms.
- Sauté Aromatics and Vegetables: In a large soup pot, heat the olive oil and unsalted butter over medium heat. Add the finely chopped onion, minced garlic, diced carrots, and celery. Cook for about 5 minutes until the vegetables are softened and fragrant.
- Cook Fresh Mushrooms: Add the sliced fresh mushrooms to the pot. Sauté for another 5 to 7 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
- Add Mushrooms and Broth: Incorporate the chopped rehydrated porcini mushrooms and pour in the reserved soaking liquid along with the vegetable or beef broth. Add the bay leaves, dried marjoram, black pepper, and salt. Bring the soup to a boil, then reduce the heat and let it simmer gently for 30 minutes to develop rich flavors.
- Prepare Sour Cream Mixture: In a small bowl, whisk together the sour cream and all-purpose flour until smooth. To prevent curdling, temper the mixture by slowly adding a ladle of hot soup into the sour cream mixture while whisking continuously.
- Thicken the Soup: Gradually stir the tempered sour cream mixture back into the soup pot. Cook the soup for an additional 5 minutes over low heat until it thickens slightly and becomes creamy.
- Finish and Serve: Remove the bay leaves from the soup. Stir in the chopped fresh dill or parsley for a burst of fresh flavor. Serve the soup hot, optionally accompanied by egg noodles or crusty bread for a heartier meal.
Notes
- This soup is traditionally served on Christmas Eve in many Polish households, symbolizing warmth and togetherness.
- For an even heartier meal, serve the soup with egg noodles or a slice of crusty bread to soak up the delicious broth.
- Substituting a mix of wild mushrooms for the fresh varieties will add a deeper, earthier flavor to the soup.
- Adjust the salt to taste, especially if using a salted broth.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
